Instructions

To make Parmesan broth:Melt butter in heavy large saucepan over medium heat. Add leek, fennel, onion, and garlic. Stir until vegetables are soft, about 5 min. Add tomato paste and cook until beginning to brown on bottom of pan, about 2 min. Add cheese rinds, thyme, and parsley. Add enough water just to cover. Bring to boil; reduce heat to med-low, cover, and simmer 2 hours, stirring occasionally.

Strain, discarding solids in strainer. Return broth to saucepan. Boil over med-high heat until reduced to 1 1/2 cups, about 15 min. Season with salt and pepper.

Melt butter in large saucepan over med heat. Add herb bundle, onion, and garlic. Cook until onion is soft, stirring occasionally, about 5 min. Add rice and stir to coat. Add Toccata Riserva; increase heat to high. Boil until almost dry, about 6 min. Add warm broth mixture 1 cup at a time, allowing each addition to be absorbed before adding next and stirring often until rice is tender but still firm to bite, about 20 min.

Add truffle butter, vinegar, parsley, and chives. Stir until butter is melted. Season to taste with salt and pepper. Divide risotto among bowls. Pour 1/4 cup warm Parmesan broth around risotto in each bowl and serve.